Saskatoon berry pomace,an antioxidant rich byproduct,may be suitable for nutraceuticals and functional foods.The present study aimed to co-encapsulate polyphenol-rich berry extract with probiotics to utilize the polyp...Saskatoon berry pomace,an antioxidant rich byproduct,may be suitable for nutraceuticals and functional foods.The present study aimed to co-encapsulate polyphenol-rich berry extract with probiotics to utilize the polyphenolic compounds present in berry pomace.The major benefit of co-encapsulation is that polyphenolic compounds increase the survival characteristics of probiotic bacteria in gastrointestinal tract.To make the process cost-effective,a conventional solvent extraction method was used for extraction of polyphenolic compounds from berry pomace.Spray drying was used to co-encapsulate polyphenols and probiotics by using plantbased carrier materials(pea protein isolate with gum Arabic).Spray dried powder was evaluated for encapsulation efficiency,gastrointestinal stability,bio-accessibility index,along with functional,structural and thermal characteristics.Berry pomace was found to be a good source of TPC,DPPH and ABTS with 2.49 mg GAE/1 g,4.48 mg QE/1 g and 2.96 mg QE/1 g,respectively.The encapsulation efficiency(retention of polyphenolics and bacteria in capsules)of polyphenolic compounds and probiotics was 72.6% and 94.4%,respectively.Probiotic cells encapsulated with polyphenolic compounds showed improved survival(9.08 log CFU/mL)during in vitro gastrointestinal digestion.The bio-accessibility of TPC was 63.6% after intestinal digestion.The spray dried powder was observed to possess good thermal stability but poor functional properties,thus limiting applications to products such as bakery goods,sports bars,cereals and other foods where dispersibility is not imperative.Therefore,co-encapsulation by spray drying method offers an efficient and cost-effective method for simultaneous delivery of bioactive compounds and probiotics to the gut,extending their benefits by this combination.展开更多
Liposome has the ability to co-encapsulate hydrophobic and hydrophilic bioactive compounds due to its unique structure consisting of both aqueous core and lipid bilayer.The simultaneous delivery of bioactive compounds...Liposome has the ability to co-encapsulate hydrophobic and hydrophilic bioactive compounds due to its unique structure consisting of both aqueous core and lipid bilayer.The simultaneous delivery of bioactive compounds often brings synergistic effects and more health benefits.This article discusses the recent progress on the liposomal co-delivery systems for various combinations of bioactive compounds,including two hydrophobic bioactives,two hydrophilic bioactives,and hydrophobic/hydrophilic bioactives,as well as to combine biopolymer modification.The co-encapsulation mechanisms,influencing factors,and functional food applications are illustrated.The liposomal co-encapsulation has shown the synergistic effects on the stability,antioxidant activity,anti-inflammatory activity,and controlled release of bioactive compounds.The advantages and limitations associated with the co-delivery efficiency of liposomes are also highlighted.展开更多
Co-encapsulation of bioactive is an emerging field which shows promising approach to develop functionally active food products. Health-promoting components including antioxidants, vitamins, essential oils or flavors, ...Co-encapsulation of bioactive is an emerging field which shows promising approach to develop functionally active food products. Health-promoting components including antioxidants, vitamins, essential oils or flavors, and antimicrobials could be successfully delivered in functional foods by co-encapsulating in suitable wall matrix. Co-encapsulation is especially useful as this concept takes into account the synergistic effect of multiple bioactives in enhancing bioactivity to target specific health benefits. The review focusses on various factors governing the stability of the microencapsulated system such as drying methods and temperature, selection of wall material, surfactant, co-excipient, emulsion homogenizing speed, and appropriate combination of the bioactive for co-encapsulation to get synergistic effects. Effective results have been demonstrated by several researchers, but further studies would help in unravelling the full potential of this technique in food system.展开更多
Vitamins C and E have anti-oxidative,anti-aging,and anti-cancer,and these two vitamins can produce synergistic effects when used in combination.However,the stability and bioaccessibility of the vitamins C and E need t...Vitamins C and E have anti-oxidative,anti-aging,and anti-cancer,and these two vitamins can produce synergistic effects when used in combination.However,the stability and bioaccessibility of the vitamins C and E need to improve.Herein,the double(W/O/W)emulsion was fabricated by different ultrasound time(1 min,2 min)using soy protein isolate(SPI)-polysaccharides(pectin:sodium alginate=10:0,7:3,3:7.0:10)as an emulsifier and co-encapsulated vitamins C and E.Results revealed that ultrasound treatment reduced the particle size,improved the emulsification properties and physical stabilities of the emulsion,and bioaccessibility of bioactive substances.Moreover,the W/O/W emulsion stabilized by SPI-pectin-sodium alginate(pectin:sodium alginate=7:3)had the smallest particle size and the highest environmental stability,resulting in a more compact coating.Furthermore,this emulsion enhanced the stability of the bioactive substances during simulated gastrointestinal digestion,thereby improving bioaccessibility(vitamin C:90.01%±1.11%;vitamin E:80.12%±1.56%).The aforementioned results demonstrated that SPI-pectin-sodium alginate-stabilized W/O/W emulsion could be a potential alternative to co-encapsulate vitamins C and E.展开更多
Thermal processing causes significant flavor degradation in spice-rich food products like RTE chicken.Therefore,understanding strategies to preserve volatile compounds is crucial.In this study,hydroxypropyl-betacyclod...Thermal processing causes significant flavor degradation in spice-rich food products like RTE chicken.Therefore,understanding strategies to preserve volatile compounds is crucial.In this study,hydroxypropyl-betacyclodextrin(HP-β-CD)was used as a wall material to encapsulate and preserve the selected(clove,cardamom,cinnamon,and black pepper)essential oil blend(1:1:1:1 ratio)in RTE chicken cubes during retort processing for improved flavor retention.For this purpose,the inclusion complex(SME-HP-β-CD)was initially evaluated for its encapsulation efficiency(EE%),crystallinity,morphology,and thermal properties,and was also subjected to simulated saliva to study the release kinetics of flavor compounds from the HP-β-CD encapsulated matrix.It was found that the EE%was 64.35%,with a reduced crystallinity of 38.63%in SME-HP-β-CD compared to pure HP-β-CD,indicating successful encapsulation.No apparent signs of degradation were observed up to 200◦C,suggesting that the encapsulated system is thermally stable.In the case of the simulated salivary study,the Peppas-Sahlin model provided an excellent fit(R^(2)=0.99)for all the target volatiles(1,8-cineole,linalool,cinnamaldehyde,and linalool),confirming a diffusion-controlled release mechanism(n=0.25).The thermally stable SME-HP-β-CD was incorporated into RTE chicken cubes,subjected to retort processing(F_(0)=4.0 min),and analyzed for flavor composition.Headspace GC-MS revealed up to 13.64%reduction in hexanal in SME-HP-β-CD incorporated chicken cubes(CCU-SME-AP).PCA biplots of E-nose data confirmed distinct clustering from the control.Therefore,HP-β-CD encapsulation effectively preserves flavor and oxidative stability in retort-processed RTE chicken cubes.展开更多
In this study,proanthocyanidins(PA)andα-tocopherol(α-TOC)were co-encapsulated in complex phospholipid liposomes,to improve the chemical stability of PA andα-TOC and the antioxidant properties of the liposomes.The r...In this study,proanthocyanidins(PA)andα-tocopherol(α-TOC)were co-encapsulated in complex phospholipid liposomes,to improve the chemical stability of PA andα-TOC and the antioxidant properties of the liposomes.The results showed that the liposome had a spherical microstructure with no adhesions.The encapsulation ef-ficiency of PA andα-TOC reached 78.02%±2.02%and 81.67%±1.25%,respectively,and interacted with the phospholipid bilayer through hydrogen bonding.The addition of hydrogenated soybean lecithin(HSL)conferred better stability to the liposomes and improved their protection against PA andα-TOC.The retention of PA andα-TOC in liposomes remained above 60%after 30 d of storage at 4℃.Due to the synergistic antioxidant effect of PA andα-TOC,the DPPH radical scavenging activity of PA-TOC-CPL reached 87.52%,which was significantly higher than that of single-embedded PA andα-TOC liposomes.The release of PA andα-TOC from PA-TOC-CPL during simulated digestion was low and the release pattern could be described by the Ritger-Peppas model.This serves as a reference to guide the utilization of HSL and the development of liposomal products with higher antioxidant properties.展开更多
Co-administration of natural anti-inflammatory active ingredients is a prospective strategy for intervening in ulcerative colitis(UC).Resveratrol(Res)possesses synergistic efficacy with vitamin D3(Vd)in combating UC.H...Co-administration of natural anti-inflammatory active ingredients is a prospective strategy for intervening in ulcerative colitis(UC).Resveratrol(Res)possesses synergistic efficacy with vitamin D3(Vd)in combating UC.However,it is difficult for Vd and Res to sequentially reach the small intestine and colon after oral administration to exert their synergistic anti-colitis effects due to their poor solubility,instability,and sensitivity to the gastrointestinal environment.Herein,Res and Vd were co-encapsulated in solid-in-oil-in-water emulsions(S/O/W-E),where the aqueous phase consisted of carboxymethyl starch/propylene glycol alginate complexes,the oil phase was coconut oil,and the solid phase was carboxymethyl konjac glucomannan-coated gliadin nanoparticles.The encapsulation efficiency of Res and Vd was determined to be 95.1% and 94.7%,respectively.The in vitro release results confirmed that the prepared S/O/W-E not only effectively protected Res and Vd from degradation under gastric conditions but also ensured that the encapsulated Vd and Res are released sequentially in the small intestine and colon.Furthermore,co-encapsulating Res and Vd in S/O/W-E could dramatically relieve symptoms in dextran sodium sulfate-induced UC mice and ameliorate UC by regulating inflammatory cytokine expression and oxidative stress levels.The present study demonstrates that S/O/W-E with programmed sequential release is a promising delivery vehicle to alleviate colitis by combining different action modes of different anti-inflammatory active ingredients,providing new insights into the synergistic amelioration of UC.展开更多
Flos Sophorae Immaturus and its extract(FSE)have been reported to exhibit promising prebiotic effects,while coencapsulation of FSE with probiotics has not been explored.In this study,L.paracasei SZ1 was co-encapsulate...Flos Sophorae Immaturus and its extract(FSE)have been reported to exhibit promising prebiotic effects,while coencapsulation of FSE with probiotics has not been explored.In this study,L.paracasei SZ1 was co-encapsulated with 0.25%–1.0%FSE via extrusion,to assess the potential of FSE to enhance its viability and stability in simulated gastrointestinal tract(GIT)and storage,further evaluate the probiotic effects of encapsulation in dextran sulfate sodium(DSS)-induced colitis mice.Results indicated that incorporation of FSE or inulin formed more O-H and N-H groups within the encapsules,leading to a more compact surface microstructure after GIT simulation,thereby improving the survival rate of L.paracasei in simulated GIT and storage stability at 4℃ compared to the control.Notably,encapsules with 0.5% FSE demonstrated the optimal GIT tolerance and storage stability.The mice induced by DSS manifested colitis symptoms,accompanied by decreases in the diversity of colonic microbiota and gut dysbiosis.Administration of L.paracasei encapsules with 0.5% FSE or inulin effectively reduced DSS-induced disease activity index,weight loss and colonic damages,and partially reversed the changes of gut microbiota.Therefore,L.paracasei encapsules with 0.5%FSE exhibited commendable gastrointestinal tolerance and storage stability,alleviated DSS-induced colitis symptoms and gut dysbiosis in mice.展开更多
In this study,a co-microencapsulated system was developed using spray drying,integrating Lacticaseibacillus paracasei and betalains extracted from pitahaya(Hylocereus ocamponis).A combination of pitahaya peel flour wi...In this study,a co-microencapsulated system was developed using spray drying,integrating Lacticaseibacillus paracasei and betalains extracted from pitahaya(Hylocereus ocamponis).A combination of pitahaya peel flour with whey protein concentrate(WPC)or gum arabic(GA)respectively was used as wall materials to form co-microcapsules in a 1:8 ratio.The co-microcapsules obtained were incorporated into yoghurt as a functional matrix.The co-microcapsules made with GA showed a higher retention of total betalains(93.93%)at the end of the drying process and after storage(8 months),as well as a higher antioxidant capacity,as measured by DPPH and ABTS,compared to WPC co-microcapsules.However,the latter showed higher viability of L.paracasei after drying(1.45 x 10^(11) CFU/g)and after eight months of storage(4.75 x 10^(8) CFU/g).The yoghurt with co-microcapsules exhibited a pale pink colour,a lower percentage of syneresis,and adequate rheological properties.These results demonstrate the potential of pitahaya juice and peel and L.paracasei as an innovative strategy for the development of functional foods with enhanced antioxidant and probiotic benefits.展开更多
基金Financial support for this research was provided by the Saskatch-ewan Agriculture Development Fundthe Saskatchewan Pulse Growers.
文摘Saskatoon berry pomace,an antioxidant rich byproduct,may be suitable for nutraceuticals and functional foods.The present study aimed to co-encapsulate polyphenol-rich berry extract with probiotics to utilize the polyphenolic compounds present in berry pomace.The major benefit of co-encapsulation is that polyphenolic compounds increase the survival characteristics of probiotic bacteria in gastrointestinal tract.To make the process cost-effective,a conventional solvent extraction method was used for extraction of polyphenolic compounds from berry pomace.Spray drying was used to co-encapsulate polyphenols and probiotics by using plantbased carrier materials(pea protein isolate with gum Arabic).Spray dried powder was evaluated for encapsulation efficiency,gastrointestinal stability,bio-accessibility index,along with functional,structural and thermal characteristics.Berry pomace was found to be a good source of TPC,DPPH and ABTS with 2.49 mg GAE/1 g,4.48 mg QE/1 g and 2.96 mg QE/1 g,respectively.The encapsulation efficiency(retention of polyphenolics and bacteria in capsules)of polyphenolic compounds and probiotics was 72.6% and 94.4%,respectively.Probiotic cells encapsulated with polyphenolic compounds showed improved survival(9.08 log CFU/mL)during in vitro gastrointestinal digestion.The bio-accessibility of TPC was 63.6% after intestinal digestion.The spray dried powder was observed to possess good thermal stability but poor functional properties,thus limiting applications to products such as bakery goods,sports bars,cereals and other foods where dispersibility is not imperative.Therefore,co-encapsulation by spray drying method offers an efficient and cost-effective method for simultaneous delivery of bioactive compounds and probiotics to the gut,extending their benefits by this combination.
基金supported by the National Key Research and Development Program of China(2023YFF1103601)National Natural Sci-ence Foundation of China for Young Scholars(32101879).
文摘Liposome has the ability to co-encapsulate hydrophobic and hydrophilic bioactive compounds due to its unique structure consisting of both aqueous core and lipid bilayer.The simultaneous delivery of bioactive compounds often brings synergistic effects and more health benefits.This article discusses the recent progress on the liposomal co-delivery systems for various combinations of bioactive compounds,including two hydrophobic bioactives,two hydrophilic bioactives,and hydrophobic/hydrophilic bioactives,as well as to combine biopolymer modification.The co-encapsulation mechanisms,influencing factors,and functional food applications are illustrated.The liposomal co-encapsulation has shown the synergistic effects on the stability,antioxidant activity,anti-inflammatory activity,and controlled release of bioactive compounds.The advantages and limitations associated with the co-delivery efficiency of liposomes are also highlighted.
文摘Co-encapsulation of bioactive is an emerging field which shows promising approach to develop functionally active food products. Health-promoting components including antioxidants, vitamins, essential oils or flavors, and antimicrobials could be successfully delivered in functional foods by co-encapsulating in suitable wall matrix. Co-encapsulation is especially useful as this concept takes into account the synergistic effect of multiple bioactives in enhancing bioactivity to target specific health benefits. The review focusses on various factors governing the stability of the microencapsulated system such as drying methods and temperature, selection of wall material, surfactant, co-excipient, emulsion homogenizing speed, and appropriate combination of the bioactive for co-encapsulation to get synergistic effects. Effective results have been demonstrated by several researchers, but further studies would help in unravelling the full potential of this technique in food system.
基金funded by the Natural Science Foundation of China(No.32001686)the Natural Science Foundation of Heilongjiang Province of China(No.LH 2020C028).
文摘Vitamins C and E have anti-oxidative,anti-aging,and anti-cancer,and these two vitamins can produce synergistic effects when used in combination.However,the stability and bioaccessibility of the vitamins C and E need to improve.Herein,the double(W/O/W)emulsion was fabricated by different ultrasound time(1 min,2 min)using soy protein isolate(SPI)-polysaccharides(pectin:sodium alginate=10:0,7:3,3:7.0:10)as an emulsifier and co-encapsulated vitamins C and E.Results revealed that ultrasound treatment reduced the particle size,improved the emulsification properties and physical stabilities of the emulsion,and bioaccessibility of bioactive substances.Moreover,the W/O/W emulsion stabilized by SPI-pectin-sodium alginate(pectin:sodium alginate=7:3)had the smallest particle size and the highest environmental stability,resulting in a more compact coating.Furthermore,this emulsion enhanced the stability of the bioactive substances during simulated gastrointestinal digestion,thereby improving bioaccessibility(vitamin C:90.01%±1.11%;vitamin E:80.12%±1.56%).The aforementioned results demonstrated that SPI-pectin-sodium alginate-stabilized W/O/W emulsion could be a potential alternative to co-encapsulate vitamins C and E.
文摘Thermal processing causes significant flavor degradation in spice-rich food products like RTE chicken.Therefore,understanding strategies to preserve volatile compounds is crucial.In this study,hydroxypropyl-betacyclodextrin(HP-β-CD)was used as a wall material to encapsulate and preserve the selected(clove,cardamom,cinnamon,and black pepper)essential oil blend(1:1:1:1 ratio)in RTE chicken cubes during retort processing for improved flavor retention.For this purpose,the inclusion complex(SME-HP-β-CD)was initially evaluated for its encapsulation efficiency(EE%),crystallinity,morphology,and thermal properties,and was also subjected to simulated saliva to study the release kinetics of flavor compounds from the HP-β-CD encapsulated matrix.It was found that the EE%was 64.35%,with a reduced crystallinity of 38.63%in SME-HP-β-CD compared to pure HP-β-CD,indicating successful encapsulation.No apparent signs of degradation were observed up to 200◦C,suggesting that the encapsulated system is thermally stable.In the case of the simulated salivary study,the Peppas-Sahlin model provided an excellent fit(R^(2)=0.99)for all the target volatiles(1,8-cineole,linalool,cinnamaldehyde,and linalool),confirming a diffusion-controlled release mechanism(n=0.25).The thermally stable SME-HP-β-CD was incorporated into RTE chicken cubes,subjected to retort processing(F_(0)=4.0 min),and analyzed for flavor composition.Headspace GC-MS revealed up to 13.64%reduction in hexanal in SME-HP-β-CD incorporated chicken cubes(CCU-SME-AP).PCA biplots of E-nose data confirmed distinct clustering from the control.Therefore,HP-β-CD encapsulation effectively preserves flavor and oxidative stability in retort-processed RTE chicken cubes.
基金supported by the Heilongjiang Provincial Key R&D Programme:Research and Development of OPO structured lipids,OPL structured lipids,and SLS type structured lipids(GA22B017-2).
文摘In this study,proanthocyanidins(PA)andα-tocopherol(α-TOC)were co-encapsulated in complex phospholipid liposomes,to improve the chemical stability of PA andα-TOC and the antioxidant properties of the liposomes.The results showed that the liposome had a spherical microstructure with no adhesions.The encapsulation ef-ficiency of PA andα-TOC reached 78.02%±2.02%and 81.67%±1.25%,respectively,and interacted with the phospholipid bilayer through hydrogen bonding.The addition of hydrogenated soybean lecithin(HSL)conferred better stability to the liposomes and improved their protection against PA andα-TOC.The retention of PA andα-TOC in liposomes remained above 60%after 30 d of storage at 4℃.Due to the synergistic antioxidant effect of PA andα-TOC,the DPPH radical scavenging activity of PA-TOC-CPL reached 87.52%,which was significantly higher than that of single-embedded PA andα-TOC liposomes.The release of PA andα-TOC from PA-TOC-CPL during simulated digestion was low and the release pattern could be described by the Ritger-Peppas model.This serves as a reference to guide the utilization of HSL and the development of liposomal products with higher antioxidant properties.
基金funded by the Key Technology R&D Program of Shandong Province(2021SFGC0701)the Natural Science Foundation of Shandong Province(2022HWYQ-068)+2 种基金Taishan Scholar Foundation of Shandong Province(tsqn202211070)supported by Taishan Scholars Foundation of Shandong Province(tsqnz20250761)Innovation Project of Agricultural Science and Technology of Shandong Academy of Agricultural Sciences(CXGC2025F21-1-19).
文摘Co-administration of natural anti-inflammatory active ingredients is a prospective strategy for intervening in ulcerative colitis(UC).Resveratrol(Res)possesses synergistic efficacy with vitamin D3(Vd)in combating UC.However,it is difficult for Vd and Res to sequentially reach the small intestine and colon after oral administration to exert their synergistic anti-colitis effects due to their poor solubility,instability,and sensitivity to the gastrointestinal environment.Herein,Res and Vd were co-encapsulated in solid-in-oil-in-water emulsions(S/O/W-E),where the aqueous phase consisted of carboxymethyl starch/propylene glycol alginate complexes,the oil phase was coconut oil,and the solid phase was carboxymethyl konjac glucomannan-coated gliadin nanoparticles.The encapsulation efficiency of Res and Vd was determined to be 95.1% and 94.7%,respectively.The in vitro release results confirmed that the prepared S/O/W-E not only effectively protected Res and Vd from degradation under gastric conditions but also ensured that the encapsulated Vd and Res are released sequentially in the small intestine and colon.Furthermore,co-encapsulating Res and Vd in S/O/W-E could dramatically relieve symptoms in dextran sodium sulfate-induced UC mice and ameliorate UC by regulating inflammatory cytokine expression and oxidative stress levels.The present study demonstrates that S/O/W-E with programmed sequential release is a promising delivery vehicle to alleviate colitis by combining different action modes of different anti-inflammatory active ingredients,providing new insights into the synergistic amelioration of UC.
基金supported by the Project of Science and Technology Department of Sichuan Province,China(2022YFN0010).
文摘Flos Sophorae Immaturus and its extract(FSE)have been reported to exhibit promising prebiotic effects,while coencapsulation of FSE with probiotics has not been explored.In this study,L.paracasei SZ1 was co-encapsulated with 0.25%–1.0%FSE via extrusion,to assess the potential of FSE to enhance its viability and stability in simulated gastrointestinal tract(GIT)and storage,further evaluate the probiotic effects of encapsulation in dextran sulfate sodium(DSS)-induced colitis mice.Results indicated that incorporation of FSE or inulin formed more O-H and N-H groups within the encapsules,leading to a more compact surface microstructure after GIT simulation,thereby improving the survival rate of L.paracasei in simulated GIT and storage stability at 4℃ compared to the control.Notably,encapsules with 0.5% FSE demonstrated the optimal GIT tolerance and storage stability.The mice induced by DSS manifested colitis symptoms,accompanied by decreases in the diversity of colonic microbiota and gut dysbiosis.Administration of L.paracasei encapsules with 0.5% FSE or inulin effectively reduced DSS-induced disease activity index,weight loss and colonic damages,and partially reversed the changes of gut microbiota.Therefore,L.paracasei encapsules with 0.5%FSE exhibited commendable gastrointestinal tolerance and storage stability,alleviated DSS-induced colitis symptoms and gut dysbiosis in mice.
基金SECIHTI for the postdoctoral fellowship awarded to Naida Juárez Trujillo(CVU 598614).
文摘In this study,a co-microencapsulated system was developed using spray drying,integrating Lacticaseibacillus paracasei and betalains extracted from pitahaya(Hylocereus ocamponis).A combination of pitahaya peel flour with whey protein concentrate(WPC)or gum arabic(GA)respectively was used as wall materials to form co-microcapsules in a 1:8 ratio.The co-microcapsules obtained were incorporated into yoghurt as a functional matrix.The co-microcapsules made with GA showed a higher retention of total betalains(93.93%)at the end of the drying process and after storage(8 months),as well as a higher antioxidant capacity,as measured by DPPH and ABTS,compared to WPC co-microcapsules.However,the latter showed higher viability of L.paracasei after drying(1.45 x 10^(11) CFU/g)and after eight months of storage(4.75 x 10^(8) CFU/g).The yoghurt with co-microcapsules exhibited a pale pink colour,a lower percentage of syneresis,and adequate rheological properties.These results demonstrate the potential of pitahaya juice and peel and L.paracasei as an innovative strategy for the development of functional foods with enhanced antioxidant and probiotic benefits.
